The Role of Starch in Bread Staling-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The Role of Starch in Bread Staling

Published:1976 Issue: Volume: Page:117-147
ISSN:
Container-title:Industrial Uses of Starch and its Derivatives
language:
Short-container-title:

Author:

Willhoft E. M. A.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-010-1329-1_3.pdf

Reference181 articles.

1. Anon., Baking Ind., 1963, 119, 29.

2. Markley, M. C., Northwestern Miller, 1936, 186, 133.

3. Boussingault, J. B., Ann. chim. phys., 1852, 36, 490.

4. Von Bibra, E., Getreidearten u. das Brot, Nürnberg, 1861.

5. Alsberg, C. L., Wheat Studies of the Food Research Inst., Stanford Univ., 1936, 12 (6), 221.

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties;Journal of Food Engineering;2022-03

2. Recent Developments in Infrared Spectroscopy and Microscopy;New Physico-Chemical Techniques for the Characterization of Complex Food Systems;1995

3. Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread;Journal of the Science of Food and Agriculture;1991

4. Changes in Carbohydrate Fractions in Enzyme-Supplemented Bread and the Potential Relationship to Staling;Starch - Stärke;1990

5. A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different grists;Journal of Cereal Science;1983-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP